Spiced Cauliflower with Green Tahini & Slaw

PREP TIME: 30mins


Another day, another cauliflower dish! I just love how this fairly simple veggie can be transformed into so many things! Here, the cauliflower is marinated overnight and roasted for a short time on a very high heat, its served with a versatile and delicious coriander tahini dip and a crunchy red cabbage slaw.

A colourful display of beautiful organic veggies at their peak.

Serves 4


Serving Suggestion:

It would be amazing served with homemade pitas, my easy flatbreads, quinoa or a simple couscous.


  • 100ml olive oil
  • 1/2 teaspooon Spanish smoked sweet paprika
  • 1/2 teaspoon turmeric (and a bit extra for the ‘pour-over’ sauce)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground allspice
  • generous pinch ground cloves
  • 1 1/2 tablespoon apple cider vinegar
  • 2 large cauliflowers (1kg) florets, cut into bite-sized florets
  • 1/2 red cabbage, cored and very thinly sliced (I use a mandolin)
  • 1/2 red onion, peeled and very thinly sliced (I use a mandolin)
  • 2 lemons, juiced
  • 3 red chillies, whole
  • 4 garlic cloves, minced
  • 1 teaspoon tomato paste (no heat) or harissa (for heat)
  • handful picked mint leaves
  • salt & pepper

Green Tahini

  • 30g coriander, roughly chopped
  • 1 garlic clove
  • 1/4 teaspoon salt
  • 2 tablespoons lemon juice
  • 60g tahini
  • 3 tablespoons water


  1. Start by marinating the cauliflower, combine 6 tablespoons oil with all the spices, vinegar, 1 teaspoon salt and pepper in a large mixing bowl. Add the cauliflower and mix (ideally with your hands) until well coated, set aside for a minimum of 30 minutes or overnight in the fridge (best case scenario).
  2. When you are ready to cook the cauliflower pre-heat your oven to 250c.
  3. Meanwhile, make the green tahini. Put all the ingredients in a high power food processor (l use a nutribullet) and blitz until smooth, you might need to scrape down the sides a few times, adding more water, a tablespoon at a time, until the tahini is thick but pourable. It will thicken as its sits, so you might need to add a splash of water again just before serving. Pour into a pretty small bowl.
  4. Prepare the cabbage by putting the cabbage, red onion, 2 tablespoons lemon juice and 1 teaspoon salt into a bowl. Using your hands mix everything together, season to tase and set aside to soften and wilt while you cook the cauliflower.
  5. In two large baking trays lined with baking paper, add the cauliflower in a single layer and roast for 12 minutes, give everything a stir, add the chillies and return to the oven for 15 minutes or until the cauliflower is well charred and cooked through.
  6. In a small frying pan, add 3 tablespoons oil, the garlic, tomato paste/harissa and a large pinch of turmeric, cook for a few minutes, stirring all the while, have a taste, add enough lemon juice to give the marinade a delicious tang, keep warm.
  7. To serve add the cauliflower to a large pretty plate, pour over the warm marinade. Add the mint leaves to the cabbage slaw and serve alongside the cauliflower and tahini sauce. Enjoy!
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